Kindling features a large wood-burning grill and wood-fired rotisserie that serves as the hearth and the heart of the restaurant's main floor. The kitchen is led by James Beard winning chef, Jonathon Sawyer! 

 
Kindling is looking for driven and energetic individuals to join our team as Sous Chefs. Duties will include staff development, training, coaching, and recipe testing and development, while upholding standards for safety and sanitation. As a Sous Chef, you will be working closely with the Chef de Cuisine and General Manager in overseeing and executing the vision of the restaurant. A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our BOH systems and organization. A successful candidate will play a key role in contributing to our Guest satisfaction while also being able to manage their cost of goods and labor, in a way for the operation to be profitable.

Essential Functions:

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Partner with CDC and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
• Meet with CDC and/or designated managers/chefs throughout the day to ensure production standards, staffing levels, and specials
• Perform regular line checks throughout the day to ensure quality of all menu items
• Assist the CDC and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
• Purchase and order food product and supplies for the restaurant including daily product order
• Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
• Assist with tracking and controlling food cost
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Understand and follow the food allergy procedure and special orders/restrictions
• Ensure BOH repair and maintenance needs are addressed
• Partner with CDC and GM to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Partner with CDC and GM to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed
• Partner with CDC and GM to schedule, conduct and document formal employee performance reviews as needed
• Monitor and ensure the restaurant and the BOH teams’ compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
• Proficiently perform functions listed in job descriptions of direct reports and their teams
• Work a variety of days and shifts (including early mornings, late nights and weekends)
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties:

• Partner with CDC and GM to conduct periodic kitchen, dish and all other BOH team meetings
• Partner with CDC and GM to regularly review and maintain recipe books
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed

Qualifications, Education & Behavior:

• At least 18 years old
• 1-3 years experience in kitchen Management
• Ability to work quickly while maintaining safety standards and procedures
• Ability to properly handle a knife, confidently
• Food Service Sanitation Manager Card
• Allergens Certificate
• Ability to work in high volume environments 
• Ability to work early morning hours or late evening hours 
• Ability to work consistent schedule 5 days per week 
• Understanding of various cooking methods, ingredients and how to use kitchen equipment

WHY THIS IS A CAREER & NOT JUST A JOB!

• Benefit Packages (Medical, Dental and Vision) with employer subsidy
• Competitive Pay and 401K + Match
• Paid Time Off (Salary), Paid Sick Leave and Paid Parental Leave
• Monthly Food + Beverage Perks at all of our establishments
• Quarterly Bonus Program (Salary)

Our company is growing rapidly and we always prefer to develop our Leadership from within!

Visit our Group Page: The Fifty/50 Restaurant Group